Take your barbecue to the next level with our Premium Beech Wood Smoking Chunks, cut for long, even burns and boxed for clean, efficient storage. Known for producing a mild, neutral smoke, beech is a favourite among grillers who want to add depth without overpowering the natural flavour of meat or veg.
Perfect for use in charcoal grills, offset smokers, kamado BBQs, and fire pits, these chunks burn hotter and longer than chips, making them ideal for low-and-slow cooking.
Why Choose Beech Wood Chunks?
-
Mild, versatile smoke – pairs beautifully with poultry, pork, seafood, veg & cheese
-
Large hardwood chunks – ideal for long smoking sessions
-
100% natural & chemical-free – no additives, binders or fillers
-
Boxed for clean storage – easy to stack, reseal, and store between cooks
-
FSC® & PEFC™ certified
What to Pair Beech Wood With:
Beech wood has a subtle profile that works well on its own or blended with other woods.
Best on its own for:
-
Chicken and turkey
-
Pork tenderloin, sausages
-
Fish and shellfish (like cod, salmon, prawns)
-
Grilled vegetables and cheese
Blend it with:
-
Apple – for a fruitier, mellow finish
-
Cherry – to add sweetness and colour
-
Hickory – for a bold, balanced mix of mild and strong
-
Oak – for a deeper, rounder smoke
How to Use Smoking Chunks:
-
Start with a hot fire or coals
Let your charcoal burn down to white-hot before adding wood chunks.
-
Add 1–2 chunks at a time
Place directly on the coals or to the side for indirect heat.
-
Close the lid and control airflow
Keep vents adjusted for a slow, steady smoke (107–135°C / 225–275°F).
-
Top up only if needed
Beech chunks burn for 1–1.5+ hours each — no need to reload too often.
Top Smoking Tips:
-
Rotate chunks with other flavours for a perfect custom smoke
-
Don’t over-smoke – a mild, steady stream of smoke is all you need
-
Keep chunks dry – store your box in a cool, moisture-free area
-
No need to soak – dry chunks ignite faster and burn cleaner
-
For longer cooks, add a fresh chunk every 60–90 minutes
